Ravioles du Dauphiné

Ingredients

• 230 g ‘00’ pasta flour
• 2 eggs (whole)
• 3 egg yolks
• 100 g Comté cheese (grated)
• 3 tbsp crème fraiche
• 5 tbsp fresh ricotta
• 2 tbsp parsley (chopped)
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Place the '00' pasta flour on a clean work surface and create a well in the center.

2. 2

   Add the 2 whole eggs and 3 egg yolks into the well. Gradually incorporate the flour into the eggs until a dough forms.

3. 3

   Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

4. 4

   In a mixing bowl, combine the grated Comté cheese, crème fraîche, ricotta, and chopped parsley. Season with salt and pepper to taste, then mix until well combined.

5. 5

   Roll out the pasta dough into very thin sheets using a pasta machine or rolling pin.

6. 6

   Place small mounds of the filling onto a sheet of pasta, spaced closely together as Ravioles du Dauphiné are traditionally very small.

7. 7

   Top with another sheet of pasta, press to remove air bubbles, and seal the edges. Cut into small squares.

8. 8

   Bring a large pot of salted water to a boil. Cook the ravioles for 1-2 minutes until they float to the surface.

Notes

Ravioles du Dauphiné are traditionally very small, roughly 2cm squares. They are often served in a simple chicken broth or with a light cream sauce.

Nutrition per serving

• main
• pasta
• vegetarian
• french
• homemade pasta
• dinner